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1. |
Record Nr. |
UNINA9910452978203321 |
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Autore |
Kaufman Scott <1969-> |
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Titolo |
Project Plowshare [[electronic resource] ] : the peaceful use of nuclear explosives in Cold War America / / Scott Kaufman |
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Pubbl/distr/stampa |
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Ithaca, : Cornell University Press, 2013 |
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ISBN |
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0-8014-6539-7 |
0-8014-6583-4 |
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Descrizione fisica |
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1 online resource (312 p.) |
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Disciplina |
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Soggetti |
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Nuclear energy - Industrial applications - United States - History |
Nuclear explosions - United States - History |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Bibliographic Level Mode of Issuance: Monograph |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Introduction : promoting the peaceful atom -- A plan of biblical proportions -- Just drop us a card -- A program on hold -- From moratorium to test ban -- The complexities of canal construction -- Nuclear testing, nonproliferation, and Plowshare -- Making headway? -- Plowshare goes down under -- Dead as a doornail -- Conclusion : back from the dead?. |
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Sommario/riassunto |
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Inspired by President Dwight D. Eisenhower's "Atoms for Peace" speech, scientists at the Atomic Energy Commission and the University of California's Radiation Laboratory began in 1957 a program they called Plowshare. Joined by like-minded government officials, scientists, and business leaders, champions of "peaceful nuclear explosions" maintained that they could create new elements and isotopes for general use, build storage facilities for water or fuel, mine ores, increase oil and natural gas production, generate heat for power production, and construct roads, harbors, and canals. By harnessing the power of the atom for nonmilitary purposes, Plowshare backers expected to protect American security, defend U.S. legitimacy and prestige, and ensure access to energy resources.Scott Kaufman's extensive research in nearly two dozen archives in three nations shows how science, politics, and environmentalism converged to shape the |
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lasting conflict over the use of nuclear technology. Indeed, despite technological and strategic promise, Plowshare's early champions soon found themselves facing a vocal and powerful coalition of federal and state officials, scientists, industrialists, environmentalists, and average citizens. Skeptical politicians, domestic and international pressure to stop nuclear testing, and a lack of government funding severely restricted the program. By the mid-1970s, Plowshare was, in the words of one government official, "dead as a doornail." However, the thought of using the atom for peaceful purposes remains alive. |
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2. |
Record Nr. |
UNISA996214617003316 |
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Titolo |
Emulsifiers in food technology [[electronic resource] /] / edited by Robert J. Whitehurst |
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Pubbl/distr/stampa |
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Ames, Iowa, : Blackwell Pub., 2004 |
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ISBN |
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1-280-21303-5 |
9786610213030 |
0-470-79928-5 |
0-470-99574-2 |
1-4051-4799-7 |
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Descrizione fisica |
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1 online resource (266 p.) |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Food additives |
Emulsions |
Dispersing agents |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Emulsifiers in Food Technology; Contents; Contributors; Preface; 1 Lecithins; 1.1 Introduction to lecithins and phospholipids; 1.1.1 Some history; 1.1.2 Phospholipids; 1.1.3 Occurrence of phospholipids; 1.2 Production of lecithins; 1.2.1 Vegetable lecithins; 1.2.2 Animal lecithins; 1.3 Further processing of lecithins; 1.3.1 Standardisation; |
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1.3.2 Modifications of lecithins; 1.3.2.1 Enzymatic modification; 1.3.2.2 Chemical modifications; 1.3.3 Solvent extraction; 1.3.3.1 De-oiling with acetone; 1.3.3.2 Fractionation with alcohol; 1.3.4 Compounding; 1.3.4.1 Fluid compounds |
1.3.4.2 Integrated powder compounds1.4 Quality aspects of lecithins; 1.4.1 Acetone insoluble matter (AI); 1.4.2 Toluene insoluble (TI); 1.4.3 Acid value (AV); 1.4.4 Peroxide value (PV); 1.4.5 Water content (H2O); 1.5 Physico-chemical aspects of lecithins; 1.5.1 Solubility in organic solvents; 1.5.2 Behaviour in water; 1.5.3 Melting points; 1.5.4 Surface activity; 1.5.5 Lecithins and the HLB system; 1.6 Applications of lecithins in the food industry; 1.6.1 Lecithin in chocolate, coatings and confectioneries; 1.6.1.1 Chocolate; 1.6.1.2 Coatings; 1.6.1.3 Chocolate products with fat-based .llings |
1.6.1.4 Soft and hard caramels, chewing gums1.6.2 Lecithins in the baking industry; 1.6.2.1 Yeast-leavened bread and the role of phospholipids; 1.6.2.2 Frozen doughs; 1.6.2.3 Other baked goods; 1.6.3 Instant technology; 1.6.3.1 Lecithination process; 1.6.3.2 Choice of 'the right' lecithin; 1.6.4 Emulsions; 1.6.4.1 Oil-in-water emulsions; 1.6.4.2 Water-in-oil emulsions; 1.6.5 Other applications; References; 2 Mono- and diglycerides; 2.1 Introduction; 2.2 The products; 2.2.1 Production of monoglycerides; 2.2.2 Molecular distillation; 2.2.3 Chemical and physical properties; 2.2.4 HLB value |
2.2.5 Addition of antioxidants2.2.6 Legal considerations; 2.2.7 Behaviour of monoglycerides in the presence of water; 2.2.8 Nutritional value; 2.3 Applications; 2.3.1 Bread; 2.3.2 Cakes; 2.3.3 Margarines and spreads; 2.3.4 Ice cream; References; 3 Acid esters of mono- and diglycerides; 3.1 E472a (ACETEM); 3.1.1 Chemical properties of ACETEM; 3.1.2 Manufacturing of ACETEM; 3.1.3 Appearance and physical properties; 3.1.4 Solubility; 3.1.5 Phase behaviour; 3.1.6 Surface-active properties; 3.1.7 Special properties of ACETEM; 3.1.7.1 Coating properties; 3.1.7.2 Lubrication properties |
3.1.7.3 Stability and anti-dusting applications3.1.7.4 Stabilisation of polymorphic alpha-fat phases; 3.1.8 Safety; 3.1.9 Typical applications in food; 3.1.10 Non-food applications; 3.2 E472b (LACTEM); 3.2.1 Chemical properties of LACTEM; 3.2.2 Manufacturing of LACTEM; 3.2.3 Appearance and physical properties; 3.2.4 Solubility; 3.2.5 Phase behaviour; 3.2.6 Surface activity; 3.2.7 Special properties of LACTEM; 3.2.8 Safety in use; 3.2.9 Typical applications in food; 3.3 E472c (CITREM); 3.3.1 Chemical properties of CITREM; 3.3.2 Manufacturing of CITREM; 3.3.3 Appearance and physical properties |
3.3.4 Solubility |
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Sommario/riassunto |
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Emulsifiers are essential components of many industrial food recipes, whether they be added for the purpose of water/oil emulsification in its simplest form, for textural and organoleptic modification, for shelf life enhancement, or as complexing or stabilising agents for other components such as starch or protein. Each chapter in this volume considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and phys |
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